Taro is a common name for the corms and tubers of several plants in the Araceae family. Taro is native to Southern India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants

1. Taro extract well reserves the flavor, taste and nutrition of taro, so the milky tea, cold drinks, moon cake filling, baked food, extruded and puffed food and so on adopting taro powder as the original material can attain a good taste and the flavor of taro. 2. Adding taro powder to the food can make up the insufficiency of body note and basic note of essence, make the taste more abundant, and increase the nutrition value of product. Therefore, the level and added value of product is also increased. 3. Taro extract can be easily stored and quickly rehydrated. The application is very simple no matter it is used for food after direct rehydration or used as the auxiliary material of food.